Name: Bar CottoOpening date: February 14The concept: Parma-style salumi bar and pizzeria with a focus on light dining and cocktails. “From what I see, Stowell was hoping to create an Italian style menu with simple prep items,” says chef Zach Chambers. “It made sense to add a space next door to Anchovies & Olives and punch a hole between the two.”The look: The 1,000 square-foot space is modern yet comfy. Light-washed wood benches and zinc tabletops give the 20-seater restaurant area and the 10-seat bar a fresh pop. Natural light floods in from the floor-to-ceiling windows, while candles scattered throughout bring in a whimsical vibe. The intimate room lets every customer view the cooks preparing the food in the open kitchen. The hand-cranked Barkel meat slicer and two Wood Stone pizza ovens are the highlighting features at the back of the restaurant.The crew: Ethan Stowell has assembled a seasoned crew to help run Bar Cotto. General Manager Justin Rosgen is the manager and wine director at Anchovies & Olives. Head chef over at Anchovies & Olives, Zach Chambers, will take on the challenge of running both spots. Chambers has worked at Stowell’s Tavolata as well. Kyle Lasicka, the bar manager, has worked at other Italian restaurants like Serafina.Chef Zach Chambers using the Barkel meat slicer. The food: A wide range of meats are showcased in the bruschettas, salumi and pizzas. The guanciale pizza with fennel pollen, fior di latte and tomato is already one of the more popular dishes. The 11 salumis have sweeter options like the prosciutto di san daniele, zesty like the spicy coppa and classic like the salame felino. Torta fritta can be ordered along with the salumi to add a lighter texture in the mix. Vegetarians can also enjoy the meat-heavy menu with a couple vegetarian pizza options and seven vegetable small plates, which includes a roasted fennel with bottarga and preserved lemons.Roasted fennel, torta fritta and a salumi platter. The drinks: The bar program is cocktail-focused and includes a selection of nine barrel-aged concoctions. The negroni vecchio, made with gin, Cocchi di Torina and campari, had a very unique taste mixing flavors not normally paired together but it made for a tasty drink. There are even plans in the works for a house-made Limoncello and Amaretto. The extensive wine list is primarily Italian with a small selection of NW wines. Two draught beers and six bottled/canned beers round out the alcohol menus.The cost: Most of the food items range from $7 to $12, besides the pizzas which are a few dollars more. The salumi plates offer the best deal for $7 each or five for $25. Plan on going with someone and sharing a few items with each other.All the speciality cocktails are $9, beers for $3 to $5 and the majority of the wines by-the-glass are $9 and up.Guanciale1546 15th Ave. Seattle 98122, (206)838-8081, ethanstowellrestaurants.com/barcotto, open 4-11pm daily.Follow Voracious on Facebook & Twitter.